Welcome to The Soul of Japan: Lover of fine Japanese cuisine, delicious Japanese sake, venerated shrines, solemn temples,breathtaking onsen and gorgeous Jukujo. The site is a compendium of travels and experiences through-out Japan.

12.01.2012

Mine no Hakubai

Mine no Hakubai ( White Ume Blossom atop a Mountain Peak) Hiyaoroshi

("Slow cooled and slow aging, yet not aged, but aged to perfection")

Keypoint to remember, full bodied and mellow. To use such hyperboles as 'water of the gods' or sake from a mountain peak blossom is justifiable when you taste this sake. But, whatever you do, don't use words like cotton candy and peaches. Rather, the ephemeral qualities of a plum blossom dripping nihon-shu would evoke a better sense of how this sake tastes, than mere fruit from a farm. Sake that is naturally slow cooled and aged through a series of labor intensive techniques could only produce something like this. When you hear terms like nama-zume, hiyaoroshi, and honjozo thrown around you know the sake is going to be well worth a sip. Honjozo is a term used to denote a premium grade of sake that has very limited amount of alcohol added and is stored without pasteurization. Nama-zume is heated once before it is cellared whereas regular sake is heated twice during the whole sake production process. More emphasis is placed on the natural development of the final product than the overly pasteurized filtration of sake.

"Pours a clear color with light legs. The nose has a vibrant koji and rice note. The impact is well balanced. The tail is well rounded. More koji and yamahai like notes in the tail with a very earthy and minerally finish. Decent body and light enough on impact."